# What You'll Need:
→ Tortillas
01 - 4 large flour tortillas (10-inch diameter)
→ Spreads & Cheese
02 - 4 ounces cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 3.5 ounces cheddar cheese, shredded
→ Meats
06 - 7 ounces sliced turkey breast
→ Vegetables
07 - 2 ounces fresh baby spinach leaves, washed and dried
→ Seasonings
08 - Salt, to taste
09 - Black pepper, to taste
# How to Make It:
01 - Combine the softened cream cheese, mayonnaise, Dijon mustard, shredded cheddar cheese, salt, and black pepper in a medium mixing bowl. Stir until a smooth, homogenous spread forms.
02 - Place one tortilla on a clean cutting board. Evenly distribute one-quarter of the cheese mixture across the surface, ensuring coverage to the edges.
03 - Arrange approximately 1.75 ounces sliced turkey breast in an even layer over the cheese mixture.
04 - Scatter roughly 0.5 ounces of baby spinach leaves atop the turkey, covering in a uniform layer.
05 - Starting from one edge, tightly roll the tortilla into a compact log, ensuring the filling remains enclosed.
06 - Repeat the cheese spread, turkey, spinach, and rolling process for each remaining tortilla.
07 - Wrap each rolled tortilla securely in plastic wrap and refrigerate for at least 30 minutes to facilitate slicing.
08 - Unwrap chilled rolls and trim the ends for neatness. Using a sharp chef's knife, cut each roll into 6 equally sized pinwheels.
09 - Arrange pinwheels on a serving platter and present chilled or at room temperature.
